In Season this month – June

Artichoke, asparagus, aubergine, beetroot, broad beans, courgettes, fennel, garlic, mangetout, onions, spinach, spring onions, tomatoes, watercress

Why we should eat the seasons

Every month I am going to be telling you about the great fruit and vegetables that are in season and the benefits of some of the great produce you can buy. There will be a delicious recipe using some of the month’s fresh produce for you to try. Don’t forget to check me out on Instagram @suzannahjacksonnutrition for even more health tips.

So let’s kick off with March which brings us the first day of Spring and lots of lovely fresh food.

There are many benefits to eating seasonally, but one main reason is when you eat locally and seasonally you know you are eating the freshest, most abundantly available produce. It is better for everyone – you get the tastiest veg, the local farmer benefits and food miles (the distance our food has to travel from the farm to your fork) decreases so you get to save the environment, too. Another unexpected benefit is to reconnect to nature’s seasonal cycle. If you have children, this is especially important as it teaches that food does grow at specific times, a hard concept to grasp when imports from all around the globe ensure that supermarket shelves look the same practically every week of the year.

Every year the Environmental Working Group produce a Dirty Dozen and Clean Fifteen list. Eating organic food is recommended when you can, but looking at this list can help you identify the worst and the least contaminated fruits and vegetables.

For more information check out their website